PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Soup on the left side of hot holding unit was at 125*. PIC stated the soup has been there since morning Corrected on site.
When to wash Observation: Employees just starting work need to wash hands before touching any food products.
Miscellaneous sources of contamination Observation: Visibly soiled inside of ice machine.
03/07/2014
Routine
Frozen PHF/TCS foods are properly slacked and thawed Observed roast beef thawing in three compartment warewash sink in stagnant water. All thawing must be done either under refrigeration, under cold running water, or as part of the cooking process.
equipment food contact surfaces and utensils clean to sight and touch. Observed surplus untinsil storage drawers soiled.
Sanitization of food contact surfaces - before use and after cleaning Observed no sanitizing procedure when washing ware. Repeat violation. Warewashing in commercial kitchens must include a sanitizing procedure which includes chemical or heat. Worked with staff to clean the warewash sink and establish a sanitize step for correction today.
Bare hand contact with ready to eat foods Observed tomatoes being sliced with bare hands - tomatoes were discarded, employee wahed hands and put on gloves for correction.
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